Instructions: Mix pumpkin, brown sugar, pie spice and salt in a bowl until blended. Fold in thawed topping. Spoon ice cream into pie shell; spread evenly to edges. Top with pumpkin mixture, making swirls with back of a spoon. Freeze pie uncovered at least 3 hours, or wrap airtight and freeze up to 1 month. To serve, let pie stand at room temperature about 15 minutes for ice cream and topping to soften, then sprinkle with nuts.

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